First make seasoning. If you are lucky you could find and buy ready-made, this step is skipped. Members of the Cajun seasoning are included in equal amounts: pepper, white pepper, black pepper, onion powder, Cayenne pepper, garlic powder and paprika. To prepare the Creole seasoning we need 1 part Basil, Cayenne pepper, onion powder, thyme and oregano; 2 parts garlic powder and paprika; 1/2 part black pepper 3/4 part salt. Grind all the ingredients in a mortar into a fine dust. If you want to simplify the process, can be ground in a coffee grinder. Stored in a jar with a glass lid.

Cut meat. In kazanskom the original recipe calls for sirloin, I got the meat from the drumstick.

In a saucepan bring water to a boil, podsalvage and drop the bags of rice bubble mix from TM Mistral (a blend of parboiled and wild rice).

Mix spices with brown sugar and meat

On high heat, heat oil, then fire diminish to medium, spread the meat and fry (do not stir) 2 to 4 minutes.

Then add the soy sauce and cook (stirring now) for about 5 minutes. During this time the Turkey should be caramel-colored and have a pleasant Shine.

Put the meat in another container.

On this same pan fry the onion, garlic and sweet pepper for 4-6 minutes until cooked onions.

Return the meat to the pan, mix well

Add the tomatoes (you can also use canned in own juice) and cook until then, until you evaporate any excess liquid.

Meat put the rice, add the Tabasco sauce.